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Characterization of the most odor-active volatiles in fresh, hand-squeezed juice of grapefruit (Citrus paradisi Macfayden).
J Agric Food Chem. 1999 Dec; 47(12):5189-93.JA

Abstract

By application of the aroma extract dilution analysis on an extract prepared from fresh grapefruit juice, 37 odor-active compounds were detected in the flavor dilution (FD) factor range of 4-256 and subsequently identified. Among them the highest odor activities (FD factors) were determined for ethyl butanoate, p-1-menthene-8-thiol, (Z)-3-hexenal, 4,5-epoxy-(E)-2-decenal, 4-mercapto-4-methylpentane-2-one, 1-heptene-3-one, and wine lactone. Besides the 5 last mentioned compounds, a total of 13 further odorants were identified for the first time as flavor constituents of grapefruit. The data confirmed results of the literature on the significant contribution of 1-p-menthene-8-thiol in grapefruit aroma but clearly showed that a certain number of further odorants are necessary to elicit the typical grapefruit flavor.

Authors+Show Affiliations

Buettner A
Deutsche Forschungsanstalt für Lebensmittelchemie and Institut für Lebensmittelchemie der Technischen Universität München, Lichtenbergstrasse 4, D-85748 Garching, Germany.
Schieberle P
No affiliation info available

MeSH

BeveragesChromatography, GasCitrusFood HandlingHumansMass SpectrometryOdorantsSmellTasteVolatilization

Pub Type(s)

Journal Article

Language

eng

PubMed ID

10606593

Citation

Buettner, A, and P Schieberle. "Characterization of the Most Odor-active Volatiles in Fresh, Hand-squeezed Juice of Grapefruit (Citrus Paradisi Macfayden)." Journal of Agricultural and Food Chemistry, vol. 47, no. 12, 1999, pp. 5189-93.
Buettner A, Schieberle P. Characterization of the most odor-active volatiles in fresh, hand-squeezed juice of grapefruit (Citrus paradisi Macfayden). J Agric Food Chem. 1999;47(12):5189-93.
Buettner, A., & Schieberle, P. (1999). Characterization of the most odor-active volatiles in fresh, hand-squeezed juice of grapefruit (Citrus paradisi Macfayden). Journal of Agricultural and Food Chemistry, 47(12), 5189-93.
Buettner A, Schieberle P. Characterization of the Most Odor-active Volatiles in Fresh, Hand-squeezed Juice of Grapefruit (Citrus Paradisi Macfayden). J Agric Food Chem. 1999;47(12):5189-93. PubMed PMID: 10606593.
* Article titles in AMA citation format should be in sentence-case
TY - JOUR T1 - Characterization of the most odor-active volatiles in fresh, hand-squeezed juice of grapefruit (Citrus paradisi Macfayden). AU - Buettner,A, AU - Schieberle,P, PY - 1999/12/22/pubmed PY - 2000/4/15/medline PY - 1999/12/22/entrez SP - 5189 EP - 93 JF - Journal of agricultural and food chemistry JO - J Agric Food Chem VL - 47 IS - 12 N2 - By application of the aroma extract dilution analysis on an extract prepared from fresh grapefruit juice, 37 odor-active compounds were detected in the flavor dilution (FD) factor range of 4-256 and subsequently identified. Among them the highest odor activities (FD factors) were determined for ethyl butanoate, p-1-menthene-8-thiol, (Z)-3-hexenal, 4,5-epoxy-(E)-2-decenal, 4-mercapto-4-methylpentane-2-one, 1-heptene-3-one, and wine lactone. Besides the 5 last mentioned compounds, a total of 13 further odorants were identified for the first time as flavor constituents of grapefruit. The data confirmed results of the literature on the significant contribution of 1-p-menthene-8-thiol in grapefruit aroma but clearly showed that a certain number of further odorants are necessary to elicit the typical grapefruit flavor. SN - 0021-8561 UR - https://www.unboundmedicine.com/medline/citation/10606593/Characterization_of_the_most_odor_active_volatiles_in_fresh_hand_squeezed_juice_of_grapefruit__Citrus_paradisi_Macfayden__ L2 - https://doi.org/10.1021/jf990071l DB - PRIME DP - Unbound Medicine ER -